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How to make the World's Best Apple Pie!

Make the world's best apple pie for Thanksgiving,
Christmas or any occasion!

Want
to make the best apple pie you've ever had, and don't want to spend all day
in the kitchen studying complicated recipes? Martha Stewart, Rachel Rae and
Alton Brown have nice recipes, but nothing beats this Amish Pennsylvania
Dutch apple pie! Anyway, this pie is so easy and has stood the test of
time. Everyone I ever serve it to raves about it. What makes it different
is: it's mostly apples, not crust or sugar; and the combination of spices
is superb! And it doesn't matter if you're not a chef or have never made a
pie before! Following these illustrated directions ANYONE can cook a perfect
apple pie for Thanksgiving, Christmas or any occasion!

1 cup granulated (ordinary table) Sugar OR1/2 cup sugar and 1/2 cup Splenda (Splenda works in pie recipes,
but not by itself. The pie turns out heavy and with much less flavor).

Step
1- Wash the apples

Just wash them in cold water, no soap. We're going to remove
the skins anyway, so don't spend too much time on it. You can remove any
stickers that the grocery store put on the apples, though. Peelers often
get suck on those.

Step
2 - Peel the apples

The fastest way to peel the apples is one of these peelers! With firm
apples, it takes about 20 seconds per apple. These apple peelers don't work
well on soft, mushy apples or apples with soft spots on them. In that case
your stuck with a hand peeler!

Once
they're peeled, remove any remaining brown spots (see the photo at left -
before removing the blemishes.)

These apple peelers work absolutely great on firm apples, pears and
potatoes. They don't work so well on apples that are mush or have soft
spots. There are 2 types of peelers: those that have a suction base ("Back
to Basics", below) and those that clamp on to the edge of a table
("Progressive" below"). I prefer the suction type as you can use it more
places. As you can see in the photo below, it's so easy, a 3 year can (and
eagerly will) peel the apples!) Click on the links below for more info or to
order one.

Step 3 - Core and slice the apples

You can use a knife, but the $5 corer/slicer you see in the photo is
available at any kitchen store (Bed, Bath and beyond, Wal-Mart, etc.), and
is the fastest, easiest way. But any slices that are between ¼-inch and 1/2 inch thick will do.

Remove seeds, stems, any hard parts near the seeds and brown or soft spots.

Here
are the apple slices, ready for the pie!

These corer/slicers are fantastic. Think about it; it makes six slices
in the time you can cut one with a knife AND it cores. The one sold here
through Amazon.com is better than any I've seen in the stores because it has
tall handles (so you won't knock your knuckles) and is washable in the
dishwasher. Click on the link below for more info or to order one.

Step
6 - Layer the apples and spices

Sprinkle a 4 or 5 tablespoons of the sugar-spice-etc. mixture into the
pie crust and place a layer of apple slices, one slice deep, on top of that.
Use any pattern you like, just keep them snug so there air space is
minimized.

Step
7 - put more sugar-spice on top of the apples in the pie crust

Put another 4 or 5 tablespoons of the sugar-spice mixture on top on the
apples in the pie crust.

Step
8 - Repeat steps 6 and 7

Repeat steps 6 and 7, laying apples and spice mixture until the pie crust
is filled and then some!

The
apples need to be piled between an inch and 1.5 inches above the top of the
pan. The apples cook down a LOT!

Finally,
sprinkle more sugar-spice on top of the pie!

Step
9 - Put the pie in the oven!

Cook the pie at 425 F for 10 minutes, then turn the heat down and cook at
375 F for another 45 minutes to 1 hour.

Step
10 - Remove when the apples are soft!

When the apples are soft (stick a blunt knife in the middle to test), and
the top is golden brown, remove the pie to cool!

Step
11 - Enjoy!

And here is a slice of the finished pie!.

This page was updated on

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